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Lemon-Pineapple Cake

southern.chef's picture
Ingredients
  Shortening 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Egg whites 6
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Baking powder 2 Teaspoon
  Milk 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Lemon-pineapple topping To Taste (any flavor)
Directions

Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer.
Add egg whites (at room temperature), one at a time, beating well after each addition.
Combine flour and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix just until blended after each addition.
Stir in vanilla.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely.
Spread Lemon-Pineapple Topping between layers and on top and sides of cake.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Gourmet
Servings: 
1

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